Patrice NOEL – Executif chef, Royal Luxembourg, Luxembourg
- 8 salsify roots (4 + 4)
- 3 pears
- Dried pine shoots (to taste)
- Black Lampong pepper
- Lemon juice
- Pickled pine buds
- Salsify crisps
- 3 chioggia beetroots
- 2 yellow beetroots
- 2 red beetroots
- 100 g pine nuts
Preparation: Peel and brunoise the pears, mix with Lampong pepper and place in a saucepan with a knob of butter to steam for 35 minutes on a low heat. Leave to stand. Purée half of the pears and set aside.
Peel the chioggia and yellow beetroots, finely slice them using a mandolin then cut them using a 4 cm-wide round pastry cutter. Set aside uncooked.
Peel, place the red beetroots in cold water and boil until soft, drain and then mix with the pine nuts. Check the seasoning and set aside in a cool place.
Method: Wash and scrub 4 salsify roots, dry them with a tea towel and then put them on the grill with the pine branches. Lightly smoke the pine with a blow torch and then place in a 140° C oven and cook for 50 minutes.
Wash and peel the remaining salsify roots, cut them into slices and then cook in a blanc (water + flour + lemon juice) for approximately 15 minutes. Use a mandolin to thinly slice the salsify and then fry in a frier at 170°.
Final touches and plating up: Place the salsify slices cooked in blanc on a plate, add dots of red beetroot purée and a pear purée quenelle. Position the raw beetroot slices, smoked salsify root and fried salsify crisp on the plate. Place the pear brunoise on a circle of oven-dried filo pastry around a stainless steel mould and sprinkle with pickled pine buds.
The chef's advice
Le Clos Saint-Vincent, Domaine Bellet, Saint-Roman-de-Bellet (06)